Lemon Bisque - Sugar Free - No Bake

Mama's recipe and my favorite dessert in childhood. A very light dessert to have after a large dinner. Oh, what memories!!!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 (12 ounce)  evaporated milk, chilled
• 1 (3 ounce)  sugar-free lemon gelatin
• 1  cup boiling water
• 1⁄3 cup sugar (or Splenda)
• 1  lemon, juice and zest of
• 1  pinch salt
• 2  cups graham cracker crumbs
• 1⁄4 cup butter, melted

Directions

1. Chill evaporated milk until icy.
2. Dissolve jello in boiling water. Add sugar, salt, lemon juice and zest into jello. Cool and let congeal just slightly.
3. Using an electric mixer, whip icy evaporated milk until stiff and doubled in size. Add to jello mixture in small amounts and beat well.
4. Mix crumbs and melted butter. Press into a 9x9 inch pyrex dish.
5. Pour mixture over crust and sprinkle with a few graham cracker crumbs.
6. Refrigerate. Dessert is best overnight or after 6 hours.
7. (Note: Preparation time does not include letting milk get icy.).